Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon); 1 (15 ounce) can lemon pie filling; 4 eggs; ¼ cup water; ¼ cup lemon juice; 1 medium lemon, zest of, grated; 8 ounces cream cheese (at room temperature); 2 cups powdered sugar (or to suit your taste); 2 tablespoons grated lemon peel; 1 teaspoon vanilla; 1 -2 tablespoon cream (enough to make it spreadable); 1 cup powdered sugar; ¼ cup lemon juice; 1 -2 tablespoon grated lemon peel

Servings: persons

1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon)
1 (15 ounce) can lemon pie filling
4 eggs
¼ cup water
¼ cup lemon juice
1 medium lemon, zest of, grated
8 ounces cream cheese (at room temperature)
2 cups powdered sugar (or to suit your taste)
2 tablespoons grated lemon peel
1 teaspoon vanilla
1 -2 tablespoon cream (enough to make it spreadable)
1 cup powdered sugar
¼ cup lemon juice
1 -2 tablespoon grated lemon peel

1
Cake: Preheat oven to 350 degrees.
2
Grease and flour a 9X13 cake pan or use Pam for Baking.
3
Dump all cake ingredients into a bowl and mix well.
4
Bake for 3 minutes or until toothpick plunged into the center of cake comes out clean.
5
Cool cake completely .
6
Prepare frosting and glaze while cake cools).
7
Frosting: Dump all ingredients into bowl and mix till you reach a spreadable texture.
8
(I like mine a little thick.
9
).
10
Spread on cake.
11
Glaze: Mix all ingredients for glaze.
12
Spread on top of frosting.
13
Refridgerate cake for at least 2 hours before ready to serve.
14
Place 2 tablespoons grated lemon peel and 1 halved slice of lemon in the center of the cake for garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon), 1 (15 ounce) can lemon pie filling, 4 eggs, ¼ cup water, and more.

Yes, Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake

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